Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Khichadi (Indian Rice and Lentils) & Birbal

For this month’s ‘Go Ahead Honey, It’s Gluten Free’, Zoe from Z’s Cup of Tea set the theme to be ‘Fictional Food – Treats and Dishes from Children’s Stories’.

When I read the story, I really thought I would end up making ‘Curds and Whey’ from the children’s poetry ‘Little Miss Muffet’. But as I thought about the stories I really read a lot of when I was very little.. Miss Muffet was really not it. In fact I think I didn’t know of Miss Muffet until I was in my pre-teens. I think it was when I was reading books to my younger brother!

I decided to put a little more thought into this idea.

When I was very young I used to read (and be read to) the short stories of Akbar and Birbal. Although the stories are fictional, they are based on historic personalities. Akbar is a Mughal Emperor who ruled over the Mughal Empire in India during the 1500s. Birbal was the Grand Vizier of the Mughal court.

Generally every story with these “dynamic duo” followed the format of Akbar posing a question of morality or a brain teaser of sorts and Birbal devised a clever way to respond. Read More

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Misal (Mixed Sprouted Beans) With Yogurt

You know what the best part of the weekend is? Yup, brunch.

Throughout the week I’m rushing to get out the door in the mornings.. so pretty much whatever I eat ends up fitting into a small bowl. Oh and the drink typically in a thermos to go. So when the weekend rolls around, I try to have a truly indulgent morning. Which means I (or in this case, my mom who is visiting) take time to make and eat some pretty outrageous breakfasts. Which I suppose means you can no longer call them “breakfast” but instead give them the ultimate name “brunch”.

Now, I know you’re reading this, looking at the picture above and saying – “Um.. Raj.. Are you writing about a different recipe post.. cuz that does’t look like brunch at all.” LOL. I know, I know, it’s not the typical brunch around the world. But in India – having Misal with yogurt for brunch is not only typical but also evokes the same joy and happiness a stack of pancakes does for most Americans.

So what is “Misal”? Misal literally means “mixture”. It’s a really popular dish in the state of Maharashtra, India. Generally it’s eaten in the morning or Read More

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Dal Dhokli

Time and again, H likes to go… hint hint, nudge nudge… with a twinkle in his eye… and a statement… “We haven’t had Dal Dhokli in a while…” and there it lingers… now with an appropriate sleep statement he’ll repeat his query, ever so often such that eventually I cave in and make it 🙂 We entered this loop last week so instead of my bakhlava post, here comes Dal Dhokli this week. Apologies for the geek-y inferences… but I’ve been in this zone all week! 🙂

What is Dal Dhokli? Dal Dhokli is pieces of seasoned dough cooked in lentils and topped off with a tempering, lemon juice and cilantro. It is a very popular Gujarati/Rajasthani dish and you’ll find variations of it all over the place. Some recipes make it just with toor dal, others like to mix up different lentils. Some add besan(chickpea flour) to their dhokli’s while others stick to wheat flour. Some add sugar/jaggery whereas others just keep it savory. It goes well with spicy mango pickle, papad, and raw onions (sprinkled with lemon juice, black pepper and salt).

As I was typing out the various ingredients, I realized that even though I grew up on Indian food, I know very little about the different spices and if they bring any kind of nutritional value to the table other than just being flavorings. So for this post I chose coriander (dhaniya) powder…

Did you know?

  • Coriander has been documented as a traditional treatment for diabetes.
  • Coriander seeds were found in a study on rats to have a significant hypolipidemic effect, resulting in lowering of levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein.
  • Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iran.
  • In holistic and traditional medicine, it is used as a carminative and as a digestive aid.

NOTE:
All the information on coriander was from the wiki. I’m also hoping to try my hand at a gluten-free version of Dal Dhokli with other flours! Good luck to me! 🙂

Dal Dhokli

Makes: 6 servings
Ready in: 1 hour

Ingredients

For dough:

  • 2 cups wheat flour + 2 tablespoon for dusting
  • 1/2 to 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp carom (ajwain) seeds
  • 1 tablespoon ghee (oil to make it vegan)
  • around 1 cup of water to knead the dough
  • salt to taste

For dal:

  • 2 cups split moong dal
  • 3 tablespoon toor dal
  • 3 tablespoon chana dal
  • 12-14 cups of water
  • 1 tablespoon coriander (dhaniya) powder
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • salt to taste

For the tempering:

  • 2 green chillies, split
  • 2 red chillies
  • 6-8 curry leaves
  • 4-5 garlic cloves chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 1 tablespoon ghee (oil to make it vegan)

For the garnish:

  • 1 lemon juiced
  • 2-3 tablespoon chopped cilantro
  • ghee to taste (optional)

Directions

1. Mix together all the dry ingredients for making the dough in a big plate. This will give you plenty of room to work it, something I had to learn the hard way!

2. Mix in the water bit by bit to knead the dough. Now frankly, I have kneaded different consistencies of dough, from a little hard to quite soft and I’ve come to realize that it doesn’t really alter the taste so don’t worry too much about how it looks and feels. If you get it to look like mine, I’d say you are good! We want the dough to rest for about 10 minutes before we use it. I usually gently pat the top with a wet hand so that it doesn’t dry out.

3. Wash the lentils. Put them to boil on the stove top with around 12 cups of water. You can turn the heat to maximum at this point. Once we get a boil, we go down to a simmer. Add the coriander powder, chili powder, turmeric powder and salt to taste.

4.Break the dough into meat ball sized balls and pat them down with some flour (if needed) and roll it out.

5. The thinner you roll them out the quicker they cook, so I like to roll them to about 2mm thick I’d say. Use a pizza cutter to cut out diamond shapes. It would be fun to use a cookie cutter and try out all sorts of shapes! note to self: buy cookie cutters!

6. Start dropping these into the lentils. Repeat steps 4 & 5 till you are done with all the dough.

7. Once you’ve got a nice boil going for the lentils reduce the heat to about 5 1/2 – 6 depending on your stove top. You want a nice steady boil, not a calm dull one. Let this cook for about 20 mins. Meanwhile, in between, if you feel that the mix is getting too thick, feel free to add more water and maybe even cover it up for a bit.

8.For the tempering, heat the ghee (or oil) and once it is nice and hot (careful, not smoking hot!) add the following in the mentioned order. First the mustard seeds and wait for them to pop. Then the cumin seeds with asafoetida, next the garlic and saute for a bit. Now the red chillies, green chillies and the curry leaves go in. Be prepared for the leaves to pop (I always hate this part!) If you don’t feel too confident with the tempering, I’d say once the mustard seeds start popping dump the rest of the ingredients for the tempering in one go!

9. Once the tempering is nice and fragrant, and the garlic has browned a bit, add a ladle full of lentils to it and mix well.

10. Now add this mix back to the pot and add the garnishes. Cook for about 5 more minutes and check for salt. We absolutely love this dish and hope for left overs the next day! If you do have leftovers, you might notice that it has gone all mushy on you. Just add some water to it and heat it thoroughly. You’ll get back your consistency! Enjoy!

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Savory Mung Crepes

This is a double recipe. Don’t understand what I mean? Well, have you ever used a muffin recipe to make a cake or vice versa? Sure the cooking time and pans change but essentially the recipe remains the same. That is what I call a double recipe: one recipe; two dishes! This recipe can be made as a crepe (as pictured) OR as a pancake (if you omit the water). Twice the variations! Twice the fun! And yes, you can feel twice as productive while reading this post. I certainly felt twice as productive writing it!

This is a yummy savory crepe that is actually REALLY good for you. Forget the filling, I’m talking about the crepe itself. It’s made with lentils (in this case mung lentils) which are extremely high in protein, low in fat and have lots of fiber. Note for all my SCD readers, I don’t believe Mung lentils are SCD legal. So if you follow the Specific Carbohydrate Diet, simply substitute the mung lentils with an SCD legal lentil (like brown lentils). It will still taste as good and be as good for you!

Enjoy!

Savory Mung Crepes

Makes: 8 crepes
Ready in: 30 minutes

Ingredients

  • 1 cup yellow split mung (moong) lentils (NOTE: I don’t believe this is SCD legal. Use SCD legal lentils instead)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon fennel seeds (sauf)
  • 1/2 teaspoon whole coriander seeds (dhania)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon cayenne pepper
  • 12 whole black peppercorns
  • 1 teaspoon salt (or to taste)
  • 1 cup water (as required)
  • 1 tablespoon olive oil (you can use whatever oil you prefer)

1. Rinse the mung lentils till the water runs clear. Soak then for 2 hours in luke warm water.

2. Pour out any excess water. Grind the soaked lentils using a food processor or blender.

3. Add the spices to processor or blender and grind more until all the peppercorns have broken up and the mixture is a thick paste.

4. Add the water as needed to the paste to make it thin. It should be thin enough that the paste flows off of a spoon rather than dropping in chunks. Skip this step if you’re making lentil pancakes. Use the thick paste as is without any additional water.

5. Heat a non-stick pan on high heat (I used a 10 inch pan). Add the oil and reduce the heat down to medium high. Pour about 1/2 a cup of batter onto the pan. Using the back of a scooping spoon, swirl the batter around the pan so that it coats the bottom of the pan. Let it cook for a few minutes.

6. Once the bottom layer is brown, flip the crepe over and cook the other side for a few more minutes.

7. Serve the crepe with your favorite filling. Here I’ve quickly sauteed some red onion and spinach as my filling. I also love this with a side of salty / spiced yogurt.

This recipe has been linked at: Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday